“After discovering that my children and I were reacting to gluten and dairy, I found delicious foods that we could eat and created heaps of recipes. It’s been a challenge at times but I enjoy it”, says Emma.

“I decided to start a blog to help other people with similar food issues. My cooking is all about big, fresh, seasonal flavours, simply prepared. I use fresh herbs, but I don’t do the ‘1 tablespoon’ thing. Instead, I go the whole hog and throw handfuls into salads with reckless abandon. I even sometimes use them in place of lettuce”, she says, adding “marrying into a Vietnamese family helped this little obsession”.

“This recipe is one of my favourite kinds of salads. It’s made with slippery rice noodles, lightly pickled vegetables, tons of herbs and sesame seeds, all bound together in a light sesame soy dressing, with just a touch of licorice from the Chinese 5-spice.”

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